Laboratory of Chemistry of Foods and Bioactives, Department of Biotechnology and Food Engineering, Technion - Israel Institute of Technology, Haifa, Israel.
Russell Berrie Nanotechnology Institute, Technion-Israel Institute of Technology, 3200003 Haifa, Israel.
Food Funct. 2024 Jun 4;15(11):5813-5824. doi: 10.1039/d4fo00711e.
Carbohydrates are an important macronutrient whose processing and digestive fate can have numerous beneficial or adverse effects on consumer health. This study investigated the impact of heat-moisture treatments (HMT) and citric acid treatments (CAT) on arrowroot starch (ARS) with a focus on its physicochemical properties, digestibility, and influence on gut microbiota. The results revealed that HMT and CAT did not alter the colloidal characteristics of ARS but significantly affected the balance between amorphous and crystalline regions. Changes in thermal properties, morphology, and particle size were also observed. These can influence ARS shelf life and functional properties in various food applications. Furthermore, certain treatments in both processing methods increased the resistant starch (RS) content of ARS, with HMT for 16 hours at 80 °C and CAT with 0.6 M citric acid, resulting in the most pronounced effects. These changes coincided with reductions in rapidly digestible starch (RDS) levels and improvements in the ratio of slowly digestible starch (SDS) to RDS, which could potentially improve glycemic control. This study also examined the impact of processed ARS on colonic microbiota composition. It found that ARS-derived RS formed under HMT and CAT did not negatively affect the prebiotic potential of the RS fraction. Both treatments were associated with lowering the to ratio (F/B), a marker of gut health, and decreasing the relative abundance of , microbes associated with adverse health effects. Additionally, CAT-derived RS showed a significant increase in the relative abundance of , a beneficial gut bacterium. In conclusion, processing ARS through HMT and CAT techniques has the potential for enhancing its RS content, improving its glycemic impact, and positively influencing the gut microbiota composition, potentially contributing to gut health and metabolic well-being.
碳水化合物是一种重要的宏量营养素，其加工和消化命运可能对消费者健康产生许多有益或不利的影响。本研究探讨了湿热处理（HMT）和柠檬酸处理（CAT）对葛根淀粉（ARS）的影响，重点研究了其物理化学性质、消化率以及对肠道微生物群的影响。结果表明，HMT 和 CAT 并未改变 ARS 的胶体特性，但显著影响了无定形和结晶区之间的平衡。还观察到热性能、形态和粒径的变化。这些变化可能会影响 ARS 的保质期和在各种食品应用中的功能特性。此外，两种加工方法中的某些处理都增加了 ARS 的抗性淀粉（RS）含量，其中 HMT 在 80°C 下处理 16 小时，CAT 用 0.6M 柠檬酸处理，效果最为显著。这些变化伴随着快速消化淀粉（RDS）水平的降低和缓慢消化淀粉（SDS）与 RDS 比值的提高，这可能有助于控制血糖。本研究还研究了加工 ARS 对结肠微生物群组成的影响。研究发现，HMT 和 CAT 下形成的 ARS 衍生 RS 不会对 RS 部分的益生元潜力产生负面影响。两种处理方法均与降低 到 的比值（F/B）有关，F/B 是肠道健康的标志物，并降低与不良健康影响相关的 的相对丰度。此外，CAT 衍生的 RS 显示出有益的肠道细菌 的相对丰度显著增加。总之，通过 HMT 和 CAT 技术加工 ARS 具有提高其 RS 含量、改善其血糖影响以及对肠道微生物群组成产生积极影响的潜力，可能有助于肠道健康和代谢健康。
